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Sunday, November 25, 2012

Herbed Wheat Thins [Homemade]

I covet a lot of recipes I find on some of my favorite food blogs. Some of them I think I can make better, different, healthier etc. Some of them I know I shouldn't mess with, because they are perfect as is. The Wheat Thins recipe on the Smitten Kitchen was pretty much perfection from the beginning. They are simple, healthy and delicious.

This weekend for thanksgiving I was in charge of the salad and a few appetizers (thank goodness, because I don't love cooking meat with bones). I decided that these wheat thins would be the perfect accompaniment to a cheese plate, so I set out to make my first batch. After a successful first attempt I knew I had to make another batch (I didn't want to come with too few to enjoy)! Upon opening my fridge to pull out more butter, I smelled the delicious aroma of fresh dill. I had a revelation ..what if I could make herbed wheat thins!

This revelation turned out to be a good instinct as these are SCRUMPTIOUS. Not only do these look gorgeous with the little specs of fresh dill, but they taste of cracked wheat, dill a light spritz of olive oil and salt. You can really choose a variety of fresh herbs (can you say rosemary will be my next project) or your favorite dried versions. I think making a bunch of different flavors and mixing them in a bowl would be a great treat for your guests.

Yield: Aprox 3 to 4 dozen (depending on how thin you roll them out...I like mine thin).

Ingredients:

1 1/4 Cups Whole Wheat Flour

1 1/2 tbsp sugar

1/2 tsp salt

1/2 tsp paprika

4 tbsp cold butter

1/2 cup cold water

1 to 2 handfuls of your favorite herbs...I choose Dill for this batch

Instructions:

Preheat your oven to 400 degrees

In a food processor pulse your favorite fresh herbs so they slightly break apart but still have large chunks (you don't want to over process into a puree)

In the same processor add whole wheat flour, sugar, salt, paprika and cold butter. The mixture will resemble small crumbs

Slowly drizzle the cold water into the food processor (you may need a little bit more or less). You will know the dough is done when the dough is a ball

Pre-flour your work surface (so your dough doesn't stick)

Take 1/2 of your dough and roll it out on the counter with a rolling pin until its thin.

Using a straight edge (I used a thin cutting board) and a pizza cutter, slice your dough into 1 to 1.5 inch squares.

Transfer squares to baking sheet

Coat squares with a light dusting of olive oil (I use a misto - if you don't have one I would suggest running out to buy it) and salt.

Bake for 5 to 7 minutes (stay close to your oven, these treats can burn easily)

About Me

Hi, I'm Kirstin and this is my little place to share my world. I have been photo obsessed since I can remember. Taking photography classes in both high school and college and ultimately starting a part time photography business (www.kirstinfrazell.com). This blog is my personal moments about my adventures in NYC and beyond!